Monday, April 18, 2011

Chicken Corn Chowder

I found that this soup tasted infinitely better after it had sit on the stove just staying warm for a while. It is much thinner than most chowders and has a lot less calories as well.

Chicken Corn Chowder
4-6 servings

2 tablespoons butter
1/4 cup chopped onions
1/4 cup chopped celery
1 jalapeño pepper, seeded and chopped (optional)
2 tablespoons all-purpose flour
3 cups 2% low-fat milk
2 cups chopped, cooked boneless skinless chicken breasts
1 1/2 cups fresh corn kernels or frozen corn kernels
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn

1. Melt butter in a large Dutch oven over medium heat. Add onion, celery and jalapeño, cook for 3 minutes or until tender, stirring frequently.

2. Add flour, cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 5 minutes.

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